Thanks to Locals Restaurant and Chef Ronald St. Pierre for sharing a recipe that features great local seafood – oysters from Out Landish Shellfish – and is perfect paired with Beaufort Winery’s Ortega white wine. Locals offers food “From the Heart of the Island” and we trust you’ll enjoy the following dish of Pan Seared Outlandish Oysters with Vegetable Julienne and a Champagne and Lavender Vinegar Dressing!

Preparation:

1. Mix together all the ingredients for the vinaigrette and let stand for at least
half a hour before using.

2. In a Stainless bowl, put the black peppercorns, salt, and lemon zest
with the flour and cornstarch. Mix well.

3. Prepare the standard breading mise-en-place. First dredge in the mixture
of flour and cornstach for breading.This procedure should be done one
when you are ready for cooking the oysters to keep the
coating firm and dry. Do not stack the oysters or let them touch each
other, or they will become sticky and mat together.

5. On medium high heat, pre-heat a pan with the olive oil . Pan
sear each oyster on both sides without over coloring the coating. Put
on a cookie sheet over a baking rack to finish cooking in the oven at 325*F
for about 6 to 8 minutes.

6. To set the plate, form a cross with 2 pieces of Belgium endive, then
place the green leaves in the middle.

7. Sautee the vegetable julienne in the pan and deglaze with the vinaigrette.

8. Place four cooked oysters on the plate next to the salad and pour the
warm vinaigrette with vegetable julienne over the salad. Serve immediately.